Baked Potato Soup

Baked potato heaven? You may think so when you find all your baked potato favorites - bacon, cheese and sour cream - in a creamy soup!

  • prep time 45 min
  • total time
  • ingredients 9
  • servings 7

Ingredients

4
large baking potatoes
4
slices bacon
6
cups milk
1/2
cup all-purpose flour
4
green onions, sliced
5
oz. (1 1/4 cups) shredded sharp Cheddar cheese
3/4
teaspoon salt
1/4
teaspoon pepper
1
(8-oz.) container sour cream
  • 1 Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.
  • 2 Meanwhile, cook bacon in Dutch oven over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.
  • 3 In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.
  • 4 Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.
  • 5 Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.
  • 6 To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    380
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    540mg
    540%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    2g
    2%
      Sugars
    13g
    13%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    45%;
    Iron
    6%;
    Exchanges:
    2 1/2 Starch; 1 1/2 High-Fat Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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